S’mores Nutella Crepes.

This is the simple recipe I use when I’m in the mood for some buttery, delicate crepes. The batter is so easy and prepared in a blender (yes, a blender!) and they’re absolutely amazing stuffed with Nutella and everything you love about s’mores!

Do you like crepes? Or, as my friend calls them, “creepies.”

(I have strange friends.)

I love these things! They’re a thin-style, delicate little pancake of sorts popular in France. I don’t know why I’m explaining them to you, because surely you’ve already tried them. And hopefully with a huge smear of Nutella. Yes?

I perfected a basic crepe recipe a couple years ago. Lots of toying around, but I couldn’t be happier with the result. When I feel like something special, I have them on Sunday mornings when I wake up late (and by late I mean 7am because I don’t know how to sleep in) and stuff them with sliced fresh fruit and a little strawberry greek yogurt. Kevin likes them plain. (???) I don’t understand.

This basic crepe recipe is theeee BEST. It’s easy, it’s quick, there are no strange ingredients. In fact, you may have everything in your kitchen right now. I love recipes that don’t require me to go to the grocery store for the 9th time that week. The best part? These crepes will be on the table in only 30 minutes.

You can enjoy them with a little extra vanilla extract and Nutella, like I show you in my Vanilla Nutella Crepes recipe in my cookbook–> those are so good. And sometimes I do a little savory action with scrambled eggs, veggies, and herbs.

Basically, you can stuff these easy homemade crepes with anything! But this week? Why, it’s time to celebrate s’mores.

I know crepes are typically a breakfast food but I could honestly eat these s’mores nutella crepes all day, everyday. They make an incredible after dinner treat for your family or guests, too. Maybe serve with a little chocolate ice cream on the side? And invite me over?

Or you can prepare the crepes ahead of time, keep covered, and fill before serving. Or allow everyone to “build” their own s’mores crepes themselves for a fun little DIY dessert party. And invite me over again.

I always had the assumption that crepes were so difficult to prepare, but was pleasantly surprised after I began my hand at them. They require little ingredients, little effort, and little time. If you know how to use a blender (yep, it’s all mixed in a blender) and a spatula (I hope so) then you can make homemade crepes.

Bon appétit!

My #1 tip: Use a small frying pan, the exact same size you’d like for your crepes.

S'mores Nutella Crepes

This is the simple recipe I use when I'm in the mood for some buttery, delicate crepes. The batter is so easy and prepared in a blender (yes, a blender!) and they're absolutely amazing stuffed with Nutella and everything you love about s'mores!

Yield: 8-10 crepes

Total Time:1 hour, 30 minutes

Ingredients:

Crepes

3 Tablespoons unsalted butter (melted and cooled to room temperature), plus more for the pan

1 cup (125g) all-purpose flour

1 Tablespoon granulated sugar

1/8 teaspoon salt

3/4 cup (180ml) milk

1/2 cup (120ml) water

2 large eggs

2 teaspoons vanilla

Fillings

1/3 cup semi-sweet chocolate chips or chopped semi-sweet chocolate

1/2 cup Nutella (maybe a little more if you spread it thickly)

1 cup mini marshmallows

2 graham crackers, crushed into crumbs

Directions:

Start with the butter. It should be melted and set aside for at least 15 minutes so it is not extremely hot (which will then "scramble" your eggs when mixed). Make sure it's slightly cool.

Add the cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla to a blender (or use an electric mixer). Mix on medium-high speed for 20-30 seconds or until everything is combined. The mixture will be creamy. Pour into a medium-size bowl, cover tightly, and chill in the refrigerator for 30-60 minutes (and up to 1 day).

Melt a little extra butter in a small frying pan over medium heat. Pour 1/4 cup of chilled batter onto the center of the pan. Tilt the pan and swirl the batter evenly to all sides. Cook 1-2 minutes or until the bottom is lightly browned. With a thin spatula, gently flip the crepe and cook for 1 more minute on the other side. Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe. Separate each crepe with parchment paper so they do not stick together.

Melt the chocolate chips in a small dish in 15 second increments, stirring between each increment. Set aside. Spread 1-2 Tablespoons of Nutella onto 1 side of each crepe. Top each with some marshmallows. Roll or fold into quarters and sprinkle with crushed graham crackers. Drizzle with melted chocolate. Serve warm.

Unfilled crepes will remain fresh in an airtight container in the refrigerator for 1 day or in the freezer for 1 months.